• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.797-804
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• 2008

In this study, the antioxidative and antimicrobial activities of persimmon leaf tea and green tea were assessed. The total polyphenol contents of green tea (0.5875 mg/mL) were slightly higher than those of persimmon leaf tea (0.3938 mg/mL). The electron-donating abilities (EDA) of persimmon leaf tea and green tea toward $\alpha$, $\alpha$-diphenyl-$\beta$-picyryl hydrazyl (DPPH) radical were $65.7{\pm}3.7%$ and $68.4{\pm}0.3%$, respectively, as compared to $68.6{\pm}1.1%$ for L-ascorbic acid (1%). The SOD-like activity of persimmon leaf tea ($29.7{\pm}0.9%$) was higher than that of green tea ($28.1{\pm}1.0%$). The nitrite scavenging ability was pH-dependent, highest at pH 1.2, and lowest at pH 6.0, in and persimmon leaf tea was found to exhibit more effective nitrite scavenging ability than green tea. The inhibitory effects of persimmon leaf tea and green tea against angiotensin I converting enzyme were $56.7{\pm}1.9%$ and $67.1{\pm}1.7%$, respectively. Persimmon leaf tea evidenced profound antimicrobial activities against Listeria monocytogenes, Staphylococcus aureus, Escherichia coil, and Salmonella typhimurium. These results clearly established the antioxidative and antimicrobial potency of persimmon leaf tea.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.206-213
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• 2005

Antibacterial, antifungal, anticancer and angiotensin-converting enzyme (ACE) inhibitory activities of water and 70% ethanol extracts of 32 medicinal herbs species were investigated. Terminalia chebula extracts showed strong antibacterial activities. Ethanol extract of Cinnamomum cassia showed good antifungal activity. ACE inhibitory activities or P. corylifolia water extract and Fraction I of P. corylifolia water extract were 65.2 and 81.8%, respectively. Cytotoxicity of ethanol precipitate fraction obtained from water extract of Eugenia caryophyllata was highest.

• Food Science and Preservation
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• v.21 no.3
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• pp.396-403
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• 2014

In this study, the antioxidant effect of water and ethanol extracts from Juniperus rigida Sieb were investigated. The activities of each of the extracts were measured based on their total phenolic and flavonoid contents and using antioxidant test such as of 2,2-azinobis (3-ethyl benzothiazoline-6-sulfonic acid (ABTs) radical scavenging activities, ferric reducing antioxidant power (FRAP), angiotensin I converting enzyme (ACE) inhibition activity, antioxidant protection fator (PF), thiobarbituric acid reactive substances (TBARs) content, and ${\alpha}$-glucosidase and ${\alpha}$-amylase inhibition activity assay. The result of the examination to measure the polyphenol content by investigating the antioxidativity of the J. rigida Sieb. extract showed 71.3 mg/g polyphenol content in the water extract, and 116.0 mg/g in the ethanol extract and a 17.7 mg/g flavonoid content in the water extract and in 76.4 mg/g in the ethanol extract. The ABTS radical cation decolorization showed 76.4% and 79.3% scavenging activities of the $500{\mu}g/mL$ water extract and ethanol extract, respectively. The FRAP showed 1.83 mM efficacy in the water extract and a lower 1.77 mM in ethanol extract. Both the water extract and the ethanol extract showed reduced ACE activities of 75.39% and 71.25% at $500{\mu}g/mL$, respectively. The antioxidant protection factor of the water and 70% ethanol extracts of J. rigida Sieb were 1.5 PF and 2.1 PF, respectively. In the TBARS inhibitory activity, the extracts showed 55.78% and 71.48% antioxidant activities at the $500{\mu}g/mL$ concentration. The results of the measurrement of the ${\alpha}$-amylase inhibitory activity indicated more than 90% of activity inhibition in the $500{\mu}g/mL$ concentration of the ethanol extract. For the ${\alpha}$-glucosidase inhibitory activity, the ethanol extract showed 70% activity inhibition at the $500{\mu}g/mL$ concentration.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.1
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• pp.37-45
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• 2013

This study was conducted to improve the yield of extracts from Alaska pollock Theragra chalcogramma head and sea tangle Laminaria japonica byproducts using various commercial enzymes, such as Alcalase, Flavourzyme, Neutrase (NH), and Protamex. Among the enzymatic hydrolysates, the yield was highest in hydrolysate incubated with NH for 4 h. NH-treated hydrolysates (NHH) also improved functional properties, such as angiotensin-I converting enzyme (ACE) inhibitory activity and 2,2-diphenyl-1-picryldrazyl (DPPH) radical scavenging activity, as compared to extracts from Alaska pollock head and sea tangle byproducts. Total free amino acid and taste values of NHH were 379.7 mg/100 mL and 24.03, respectively, after digestion for 4 h. These values are 2.2-fold and 1.9-fold higher compared with those of water soluble fractions extracted from Alaska pollock head and non-forming sea tangle, respectively. According to the taste value results, the major taste-active compounds among free amino acids of NHH were glutamic acid and aspartic acid. These results suggest that NHH can be used as an ingredient for natural seasoning preparation.

• Food Science and Preservation
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• v.14 no.4
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• pp.425-430
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• 2007

To investigate the potential therapeutic value of a plant extract against amyloid ${\beta}-peptide-induced$ cell damage, we first screened extracts of 250 herbs, and finally selected a water extract of Spinacia oleracea for further study. This extractshowed the potential to inhibit the reactions of oxidants. We measured the angiotensin-converting-enzyme (ACE) inhibitory activity of the extract, and assessed the ability of the extract to protect neuronal cells from chemical-induced cell death. SH-SY5Y neuroblastoma cells were used in this assay. The extract exerted protective effects on $H_2O_2-induced$ cell death, when $H_2O_2$ was used at 100 M, 200 M, and 500 M (protection of 87%, 73%, and 58%, respectively). When 50 M of amyloid ${\beta}-peptide$ was added to the test cells, however, the extract had no protective effect on cell death. The extract inhibited ACE activity in a dose-dependent manner, and exhibited potent protection against the deleterious effects of $H_2O_2$. In sum, these results suggest that a water extract of Spinacia oleracea has the potential to afford protection against chemical-induced neuronal cell death, and the extract may be useful in the treatment of neurodegenerative diseases. The precise molecular mechanism of neuroprotection is under investigation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.1
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• pp.7-20
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• 2023

Boil-dried concentrate (BDC) and steam-dried concentrate (SDC) were prepared from olive flounder Paralichthys olivaceus roe using the cook-dried process, and their food functionality and in vitro bioactivity were examined. The buffer capacity of BDC and SDC was found to be stronger in the alkaline region than in the acidic region, and the buffer capacity of SDC was superior to that of BDC. The water holding capacities of these concentrates were 7.6 and 7.4 g/g protein, respectively, both of which were significantly lower than that of freeze-dried concentrate (FDC). The solubility of BDC (13.4%) and SDC (12.7%), foaming capacity of BDC (107.7%) and SDC (110.6%), and oil-in-water emulsifying activity index of BDC (7.7 m²/g) and SDC (9.7 m²/g) were all significantly lower than the corresponding values for FDC (P<0.05). The lower food functionality of BDC and SDC compared with FDC can be attributed to the high-temperature denaturation of proteins during the cook-dried process. The 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activities (IC₅₀) of SDC (2.5 mg protein/mL) was 60.4 ㎍/mL, and the angiotensin I converting enzyme inhibitory activity was 80.9%. Olive flounder roe concentrates have good antioxidant and antihypertensive activities, and can be used as materials or ingredients in the processing of seafood and other foods to enhance protein contents and food functionality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.1-6
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• 2012

This study was carried out to investigate the biological activity and antimicrobial activity of Vaccinium oldhami fruit extracts. ABTS radical cation decolorization and the antioxidant protection factor (PF) of extracts as $92.7{\pm}4.1%$ and $3.6{\pm}1.6$ PF were higher than a BHT of $200{\mu}g/mL$ as $52.4{\pm}1.9%$ and $2.0{\pm}0.8$ PF, and the TBARS of extracts was $74.4{\pm}2.9%$ with $200{\mu}g/mL$. The hypertension inhibitory activity of extracts from Vaccinium oldhami fruit indicated the activities of $28.6{\pm}0.6%$ with $200{\mu}g/mL$, and anti-gout activity was $43.3{\pm}0.8%$ with $200{\mu}g/mL$. Antimicrobial activity was found in Vaccinium oldhami fruit extracts on Helicobacter pylori, Staphylococcus epidermidis, Staphylococcus aureus, Eschericia coli and Propionebacterium acne. This activity was illustrated as 24 mm, 28 mm, 13 mm, 26 mm and 16 mm clear zones with $200{\mu}g/mL$ respectively, and the elastase inhibitory activity which is related to the wrinkle cause was observed in extracts as $52.7{\pm}0.9%$ with $200{\mu}g/mL$.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.428-434
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• 2009

This study was conducted to evaluate the anti-hypertensive effect of Lactobacillus sp. isolated from Kimchi by examining its effects on renal angiotensin-converting enzyme (ACE) inhibitory activity, lipid components and blood pressure using the spontaneously hypertensive rat (SHR) system. Most Lactobacillus sp. extracts (lysozyme, sonication and ethyl acetate extracts) showed higher capacities for the inhibition of ACE activity than those of cultured media. Particularly, LG 7, 8 and 42 of Lactobacillus sp. showed the strongest inhibitory activity among the Lactobacillus sp. extracts. The concentrations of total cholesterol and triglycerides in the serum were lower in the Lactobacillus sp. administration groups than in the control group, but these differences were not significant. The HDL-cholesterol concentrations of the LG 42 administration groups (IX, X) were significantly higher than that of the control group. At 4 weeks, the systolic blood pressure (SBP) in the LG 42 Lactobacillus sp. ($1{\times}10^9$ cfu/mL) group (XI) was about 27% lower than that of the control group (V). No adverse effects were observed on the liver and there was no difference in the aspartate aminotransferase (AST) and alanine aminotransferase (ALT) values among groups. The results of this study suggest that long term consumption of LG 42 Lactobacillus sp. may be beneficial to the prevention of high blood pressure.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1677-1685
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• 2012

The autolysate and hydrolysate of a common squid liver, Todarodes pacificus, were prepared. Autolysis (liver ratio, pH, temperature) and Protamex-treated hydrolysis (pH, temperature, ratio of protease to liver) conditions were optimized by response surface methodology using central composite design for under 1 hr of hydrolysis time. The desirability profile indicated that maximum DH could be achieved at a squid liver of 93.5%, pH 6.4, and $47^{\circ}C$ in autolysis, while that of Protamex-treated hydrolysis did at a Protamex-to-squid liver level of 0.33%, pH 6.0, and $55^{\circ}C$. Three amino acids, proline, cysteine, and methionine, were not detected in the total amino acid composition of the Protamex-treated hydrolysate, while they were detected in the free amino acid composition. Cadmium was $8.32{\pm}0.03$ mg/100 g-powder for raw, $3.56{\pm}0.02$ mg/100 g-powder for the autolysate, and $13.26{\pm}0.04$ mg/100 g powder for the Protamex-treated hydrolysate. The major molecular weight ranged from 1.0 to 1.5 kDa for the autolysate and from 210 to 470 Da for the Protamex-treated hydrolysate. Food functionalities of the autolysate, such as surface hydrolphobicity, emulsion activity index, emulsion stability, water, and fat adsorption, were similar to the Protamex-treated hydrolysate. Both the autolysate and Protamex-hydrolysate showed high inhibitory activities on the angiotensin-I converting enzyme. Cell toxicity against the HepG2 cell line was not detected in the autolysate or the Protamex-treated hydrolysate by 200 ${\mu}g/mL$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.12
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• pp.1596-1603
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• 2007

This study was conducted to improve functional properties of salmon frame extracts using various commercial enzymes (Alkalase 2.4 L FG, Flavourzyme 500 MG, Neutrase 0.8 L and Protamex 1.5 MG). The ACE (angiotensin I converting enzyme) inhibitory activity was the highest ($IC_{50}=0.67mg/mL$) in the product incubated with Neutrase for 4 hrs (N4-treated hydrolysates) among the various extracts incubated with commercial enzymes for different times. However, antioxidant activities of all salmon frame extracts were less than 15%. There were no significant differences in the proximate composition and sensory evaluation of the fish odor and taste. However, N4-treated hydrolysate was improved in the extractive-nitrogen content and transmission compared to the other enzymatic hydrolysates. When compared to commercial Gomtang products, N4-treated hydrolysate was also high in protein, extractive-nitrogen, total amino acid, and calcium contents, while low in taste sensory score. There were no differences in transmission and sensory score on the fish odor between N4-treated hydrolysates and commercial Gomtang.